Broccoli has been one of my favourite vegetables for several years. This winter though, I’ve been turning away from it in favour of it’s close relative, the cauliflower.
Last week, having both cauliflower and broccoli in my vegetable crisper, I wanted to find a way to eat them both. I often do stir fry, occasionally some roast vegies, and I wanted something a bit different. Something with a bit more oomph.
After mulling over it for half a day, a light bulb went on in my head. How about fritters? A google search soon threw up a couple of recipes for a very basic cauliflower fritter. I decided to sex it up by adding some roasted cumin seeds, which gave them an aromatic, peppery edge.
We ate the fritters wrapped in flat pita bread and with home made hummus (recipe from taste.com.au here). The following day, the three of us stood around the kitchen bench and ate them cold. Gosh they were good.
Next time I make these I will skip the flour and dip them in egg and dried breadcrumbs instead. I suggest you try that rather than following my recipe and rolling in flour.
Cauliflower and broccoli fritters
3 garlic cloves, crushed
1 egg, lightly beaten
1 teaspoon cumin seeds
Salt & pepper
Wash the cauliflower and broccoli and cut into small florets. In separate pots, boil the florets until tender in well salted water. Drain the vegetables, transfer to a bowl and mash.
In a dry frying pan, lightly toast the cumin seeds over medium heat. Crush in a mortar and pestle and tip into the cauliflower and broccoli mixture.
Add the garlic and egg, and season well with salt and pepper. Work in enough breadcrumbs to obtain a fairly stiff mixture (possibly about 3/4 cup? I didn’t keep track…).
Wet your hands and form the mixture into balls then roll them in flour. Heat a frying pan on medium heat and fry the fritters until golden.
Drain them on absorbent paper and serve.